Extraction of low methoxylated pectin from pea hulls via RSM
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105609
Abstract: Abstract Nowadays, low methoxylated pectin (LMP) is generated in a multi-step process from high methoxylated pectin using fruit by-products as a raw material. In this study, we prove that LMP may be directly extracted from… read more here.
Keywords: extraction; low methoxylated; pea hulls; methoxylated pectin ... See more keywords
Emulsions prepared by ultrahigh methoxylated pectin through the phase inversion method.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.01.111
Abstract: Ultrahigh methoxylated pectin (UHMP) was prepared by esterification of citrus pectin in absolute methanol at 60 °C for 12 h, whereby its methoxylation degree was increased from 63.18 ± 0.08% to 91.20 ± 0.13%, and its molecular weight was reduced from… read more here.
Keywords: phase inversion; inversion method; emulsions prepared; pectin ... See more keywords